Name: Crumbed sardines with roasted tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 24 (1kg) butterflied sardines; 1/4 cup (35g) plain flour; 4 eggs, beaten lightly; 3 1/2 cup (245g) stale breadcrumbs; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh oregano, finely chopped; vegetable oil, for deep-frying; 6 egg tomatoes, chopped coarsely; 4 clove garlic, peeled; 2 tablespoon red wine vinegar; 2 tablespoon light brown sugar; 1 brown onion, chopped coarsely; 2 tablespoon olive oil

Crumbed sardines with roasted tomato sauce

Crisply crumbed and well matched with a piquant roasted tomato sauce, sardines make an excellent breakfast dish, lunch or a starter for dinner.

Ingredients

24 (1kg) butterflied sardines

1/4 cup (35g) plain flour

4 eggs, beaten lightly

3 1/2 cup (245g) stale breadcrumbs

1/2 cup fresh flat-leaf parsley, finely chopped

1/4 cup fresh oregano, finely chopped

vegetable oil, for deep-frying

6 egg tomatoes, chopped coarsely

4 clove garlic, peeled

2 tablespoon red wine vinegar

2 tablespoon light brown sugar

1 brown onion, chopped coarsely

2 tablespoon olive oil

Method

1.Make roasted tomato sauce. Preheat oven to 220°C/425°F. Combine ingredients in a large baking dish. Bake about 30 minutes or until onion softens. Blend or process tomato mixture until smooth; season to taste.

2.Meanwhile, coat sardines in flour; shake off excess. Dip sardines into egg, then into combined breadcrumbs and herbs.

3.Heat oil in a large saucepan; deep-fry sardines, in batches, until browned and cooked through. Drain on absorbent paper.

4.Serve sardines with roasted tomato sauce.

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